Hello friends. Today we got up very early to honor the tradition: zeppole di San Giuseppe for tomorrow, on Father’s Day. And it does nothing that we are so far away and that in South Africa tomorrow is not a feast for the fathers: the South Africans celebrate this day on June, and we will repeat ourselves from here, but without zeppole!
But traditions must be respected, as far as can be done.
INGREDIENTS FOR 8 ZEPPOLE
INGREDIENTS for 6 zeppole
- Butter 50 g
- Water 250 ml
- 1 pinch of salt
- 1 teaspoon of sugar
- flour 150 g
- eggs 2
- 500 ml of whole milk
- 100 g of flour
- 3 egg yolks
- 250 g of sugar
- lemon peel (leave 1 hour)
- vanilla flavoring
- cherries in syrup
First of all make the choux pastry. Put the water, salt, sugar and butter in a saucepan and place on the stove over low heat until the butter melts. Before boiling, pour all the flour and lower the heat further. Turn it all over with a wooden spoon, until the mixture becomes a ball that comes off the sides of the pot: it means that it is ready.
Remove from heat and let cool.
Once cold or warm enough, add the eggs but one at a time and stir. Add the third egg only if the dough is hard and not very creamy.
When ready, place in a pastry bag with a wide star or similar tip and place on baking sheet covered with baking paper. Give the shape as in the picture.
Bake in a preheated oven at 200 ° C and cook for 45 minutes. Then at the end of cooking turn off and leave the oven closed for another 10-15 minutes (do not open, you risk losing everything!).
Remove from the oven and let it cool.
Cut in half to fill with custard
then close and decorate on the surface with the custard. Sprinkle with icing sugar and garnish with the cherries in syrup.
PREPARATION OF CUSTARD
Warm the milk in a saucepan.
In another saucepan, mix sugar with egg yolks, add the flour and place on a low heat.
Start pouring the milk into the mixture and mix with a whisk by hand. As it thickens, pour in some more milk and continue stirring. Pour more milk and so on until the end, taking care to always mix and not to burn everything. For this the operation must be slow and constant.
The denser and more compact the cream, the nicer the decorative effect on the zeppole will be.
Add aroma of vanilla and whole lemon peel (which you will then remove after an hour or more).
Let it cool before garnish the zeppole: it would be better to prepare it well in advance.
NUTRITIONAL INFORMATIONS (each zeppola)
Ener: 400 Kcal
Car: 69 g
Prot. 9 g
Lip: 12 g